Cold Roasted Salmon
6 ounces center-cut salmon fillets, skinned
tablespoons peppercorn or tarragon mustard
slices bacon, crisp-cooked, drained, and coarsely crumbled
ounces goat cheese (chevre), crumbled
Snipped fresh chives (optional)
- Preheat oven to 475F. Lightly oil a 15x10x1-inch baking pan with olive oil. Arrange salmon fillets in prepared pan. Turn under any thin portions of fillets to make uniform thickness. Spread mustard over tops of fillets.
- Roast in the preheated oven for 15 to 18 minutes or until fish flakes easily when tested with a fork. Transfer to plate; cover and chill for at least 4 hours or up to 24 hours.
- To serve, arrange salmon on a serving dish. Sprinkle salmon with bacon, goat cheese, and, if desired, chives. Makes 6 servings.
From the Test Kitchen
Roasted Salmon Sandwiches:
Prepare as above, except divide salmon among 6 French rolls that have been spread with mayonnaise and mustard. Top with bacon, goat cheese, and chives. Makes 6 servings.
Nutrition Facts(Cold Roasted Salmon)
- Per serving:
- 407 kcal cal.,
- 26 g fat
- (8 g sat. fat,
- 118 mg chol.,
- 387 mg sodium,
- 1 g carb.,
- 40 g pro.
- Percent Daily Values are based on a 2,000 calorie diet